Divide onion between the 2 jars.
Repeat procedure with chickpeas, bell pepper, artichoke hearts, tomatoes, and
quinoa or pasta, finishing with lettuce, gently pressing down to fit. Top each
jar with feta and secure lids.

Refrigerate salad up to 1 day. Shake
jar to distribute dressing before serving. Enjoy from the jar or pour into a
bowl.